Beef and Broccoli

Beef and Broccoli that is literally better than any Chinese takeout and easier than you might think!

Beef and Broccoli is the epitome of Chinese food in my book. It just doesn’t get better than tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and then slathered in savory soy, ginger, garlic sauce. The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice. This Beef Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time! And you are going to make this Beef and Broccoli recipe ALL THE TIME! (photo update from original post 2/28/2014)

BEEF AND BROCCOLI VIDEO

I was at an awesome restaurant a few days after I had made this Beef and Broccoli recipe and I was still craving it. You know that type of craving where it just won’t go away, the type when nothing else sounds good but what you are craving?! The type of craving I warned you General Tso’s Chicken (aka My Favorite Chicken Ever!) would create AND my Sweet and Sour Baked Chicken, Pineapple, Carrots and Peppers? Yeah, well this will do it to you too. Consider yourself warned.

So even though I had just eaten beef broccoli, I giddily ordered it off the menu. I was a little disappointed my restaurant dish wasn’t as good as my “Better than Takeout Beef and Broccoli,” recipe but to be completely honest, also kind of proud.

The tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; oh the sauce! Its rich, slightly sweet, mostly savory, and just so right! I guarantee you will not find a better beef broccoli sauce! Aside from the scrumptious factor, this Beef and Broccoli recipe also gets major points for its simple prep. Most of your time is spent slicing the meat beforehand, so when its “go” time, you simply whisk together the sauce ingredients and stir fry the beef and broccoli – bam! You can have dinner on the table in under 30 minutes…or directly in your mouth, both ways equally delicious!

What Kind of Meat is used for Beef and Broccoli?

I love Broccoli Beef for all the aforementioned reasons and because it is fairly economical when it comes to beef. I like to use flank steak but you could also use flat iron steak. Flank steak is is an inexpensive cut of steak that transforms into melt-in-your-mouth-tender by slicing it thin, marinating it and not overcooking it. You will be astonished just how buttery delicious flank steak can become!

How do you Tenderize Beef?

Our marinade both infuses our beef with flavor and tenderizes it. You can either marinate you beef at room temperature for 30 minutes or up to 8 hours in the refrigerator. This is how our marinade ingredients tenderize our beef:

soy sauce: the salt in the soy sauce helps break down the proteins for a more tender texture.

rice wine: is an acidic ingredient that breaks down lean muscle fibers on the surface meat.

cornstarch: acts as a binder and helps our soy sauce and rice wine come together and bind to the meat. It also provides a light coating that helps protects it from the intense heat when cooking.

How do you Make Chinese Beef and Broccoli?

Our Beef Broccoli recipe is very simple but has some hands-off time due to the marinating. I actually like that we prepare the marinade first because then when it comes to actually stir-frying our beef and broccoli, it comes together in a snap!

1. Slice your beef thinly. The key to this Beef and Broccoli recipe is to THINLY slice your steak across the grain, we are talking 1/8-1/4.” Thin slices ensure steak that is seeping with flavor and buttery tender. It is much easier to thinly slice your steak if you freeze it for 30 minutes or so. You are welcome to freeze it longer, whatever makes it solid enough for you to handle because it will defrost in the marinade.

2. Slice your beef across the grain. You also want to take care to slice the beef ACROSS the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible. If you cut it parallel to the grain you will end up with long muscle fibers AKA chewy, rubbery tough meat so cut AGAINST the grain!

2. Marinate your beef. This is a step that many Beef and Broccoli recipes don’t take but it makes such a difference! We whisk all our marinade ingredients together in a freezer size bag – or whatever you are going to marinate your steak in and add your steak. The marinade consists of hoisin sauce, soy sauce, sriracha, cornstarch, garlic powder and ginger powder.

Hoisin Sauce. If you aren’t familiar with hoisin sauce it it can be found in the Asian section of your grocery store and is like Asian BBQ Sauce. I use it all the time in my recipes so if you are interested in making my Mongolian Beef, Kung Pao Shrimp, Sesame Chicken, etc., then I promise it will not go to waste!

Rice Wine: You might be wondering about the rice wine and the oyster sauce. Rice wine should become a pantry staple if you do much Asian cooking. Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the beef. Rice vinegar, on the other hand will add an acidic flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.

Oyster sauce: If you have done a lot of Asian cooking, you probably have cooked with it before, and if you haven’t, you are going to love it! Oyster sauce is a staple in Asian cooking. It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. My personal favorite isLee Kum Kee, which is just a few more dollars. Not all oyster sauce is created equal. The quality of oyster sauce will affect the flavor, so if you want the extra “oomph” to your dish, go with a good quality sauce.

4. Stir fry. Heat 1 1/2 teaspoons peanut oil (you can substitute vegetable oil) in a large nonstick skillet over high heat until very hot and sizzling. It is important that the skillet be smoking hot so that the beef will sear and not steam. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. You will probably need to cook your beef in two batches so it sears and doesn’t just steam.

5. Stir fry AND steam broccoli. We heat additional oil in the now empty skillet then add our broccoli and saute for 30 seconds. Next, we add 1/4 cupwater, cover the pan, and lower heat to medium and steam the broccoli just until desired crisp- tenderness, about about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli. So now not only is our beef infused with flavor but our broccoli is as well!

6. Combine! Finally, return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet and cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. And then dive into the best Beef and Broccoli recipe you have ever had!

Tips and Tricks for Beef Broccoli Recipe

freeze your beef for 30-60 minutes to make it easier to slice

slice your beef across the grain

slice your steak THINLY into 1/8″-1/4″ slices

make sure your skillet is smoking hot before adding your beef

add beef in a single layer to sear – you will probably need to cook in two batches

don’t overcook your steak initially because you will add it back to the skillet with your sauce

you can substitute vegetable oil but NOT olive oil for the peanut oil because olive oil has a lower smoking point

use QUALITY hoisin and oyster sauce like Lee Kum Kee or Kikkoman (it DOES make a difference!)

cut your broccoli into uniform pieces

feel free to substitute the broccoli for other veggies

customize the heat with additional sriracha or chili sauce

And above all, guard your Beef and Broccoli leftovers, if there are any, because I can guarantee this Better Than Takeout Beef Broccoli recipe will leave you craving more!

Beef and Broccoli that is literally better than any Chinese takeout and easier than you might think! It's bursting with tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and then slathered in savory soy, ginger, garlic sauce. The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice. This Beef Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time! And you are going to make this Beef and Broccoli recipe ALL THE TIME!

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Prep Time

20minutes plus marinating

Cook Time

10minutes

Servings

Ingredients

Beef Marinade

1poundflank steakcut across the grain into 1/8 thin slices, then cut into 2” length pieces

*Work in 2 batches if your beef cannot fit in one layer.* Heat 1 1/2 teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.

Add 1 tablespoon peanut oil/vegetable oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.

Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

Recipe Notes

Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in manny recipes).

Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the beef. Rice vinegar, on the other hand will add an acidic flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.

Oyster sauce: If you have done a lot of Asian cooking, you probably have cooked with it before, and if you haven't, you are going to love it! Oyster sauce is a staple in Asian cooking. It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. My personal favorite isLee Kum Kee, which is just a few more dollars. Not all oyster sauce is created equal. The quality of oyster sauce will affect the flavor, so if you want the extra “oomph” to your dish, go with a good quality sauce.

Comments

Hi Jordon, I haven’t made this in the crockpot so I can’t be postive it will come out perfectly, but this is how I would do it: Marinate beef as instructed. Lightly grease the inside of slow cooker. Add steak. Whisk together sauce ingredients as well as the garlic, ginger and red pepper flakes and pour over beef. Cover and cook on high for 2-3 hours or low 4-5 hours. When ready to serve, steam broccoli as instructed in original recipe or in the microwave and add to crockpot. Let me know how it turns out!

My husband and I made this last week and were slightly disappointed. We appreciated that there was good flavor present (nothing’s worse than trying a new recipe and discovering that it is completely bland), but agreed that it was a bit overpowering. The garlic and 1 other flavor (which I’m assuming was the oyster sauce, but as I’m unfamiliar with its unique flavor, I can’t be sure) overwhelmed our tastebuds. We also felt as though there was just too much of the sauce; we prefer our B&B to simply be coated rather than drenched. It was definitely better than many Asian recipes we’ve found, but we did find the sauce quite overpowering of the meat and veggies. I was pleased to find pre-sliced meat at our local store, which GREATLY cut down on prep time! I highly recommend it, if you can find it!

Hi Beth, I’m sorry you found the sauce a bit overpowering – I guess it comes down to personal taste. You can always cut down on the garlic and oyster sauce next time and add more meat/veggies so there is less sauce to meat ratio per your liking. Hope your next attempt will suit your tastes better!

Jen, your recipe was an *enormous* hit tonight at dinner!!! I was so excited while putting it together because your meals look and sound amazing and I’ve been itching to try them….and now I know that they ARE as fabulous as they seem! THANK YOU for this wonderful recipe! ^-^ The sauce was delicious…. I even chopped up some kale and added it at the end, because — more veggies – why not? ;D I can’t wait to make this again!!! Many thanks, and best wishes to you~

WAHOO! Thanks Angie! I am thrilled it was an “enormous” hit – the ultimate compliment!! And I am equally thrilled it lived up to your expectations so you can be excited about trying my other recipes – I hope you love them just as much! Wishing you the very best as well!

What an awesome comment to wake up to, thank you so much Laura! I am so happy you loved it and thrilled you have enjoyed all the recipes you have tried – that is the ultimate compliment and totally made my day! Thank you!

Hi Jodi, it is called Aji Mirin and it is located in the Asian Section of your grocery store – should look like this: http://www.target.com/p/kikkoman-manjo-aji-mirin-sweet-cooking-rice-wine-10-oz/-/A-13473434 Hope that helps!

Hi Jen and thanks for replying so fast. I wanted to ask, is it ok to use this brand, which I have, https://www.google.com/search?q=sushi+chef+mirin&espv=2&biw=1439&bih=778&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjgupuj8r_JAhUMaz4KHe-rDOEQ_AUIBygC#imgrc=JOQ1gkkZyJmR5M%3A

Hi Kim! Yes Pinterest has erroneously marked me and hundreds of food bloggers as span yesterday (even Pilsubry’s account!). Their “spam bots” must have had a glitch! Sorry for the inconvenience, I hope it gets resolved soon!

I just wanted to say that I have made this now at least 7 times and man is it the best!!! I have to drive over 20 some miles to get the oyster sauce and mirin because our 2 local grocery stores don’t carry it. I told the hubs that I bourght 4 of each so I would have the ingredients on hand. .:) All I wanted was to let you know that flat iron steak works just like flank steak and is way cheaper than flank steak at least in my opinion, I grab it when on sale or marked down and thank you for a wonderful tasty recipe and when I’m feeling frisky I throw in some fish sauce not every time but once in a while. Hope you had a Merry Christmas and have a wonderful new year!!! Keep the recipes coming!!

haha – I love that you are now well stocked with oyster sauce and mirin so you can make this whenever the cravings hit! And I am thrilled you love this recipe so much! Thanks for the tip on the flat iron steak – good to know! I’ll definitely have to try that next time. Thanks so much Vicki, I wish you the happiest New Year as well!

psst I used the self checkout so they didn’t think I was crazy and Meijer’s also carries my beloved hot kim chi haha so grabbed a couple jars of that to have with the beef and broccoli now that the hubs can’t stand but I love it! Found that jewel of a food in a little Korean hole in the wall in LA when we lived there…we are now back in Indiana in a little small town hence the drive to get the ingredients…. well worth the trip I must say!

Bam! Just finished shoveling this is our pie holes. It was delicious! We added thinly sliced white onion to the beef. Next time I’m adding mushrooms to my half. Also took heed from other posters and used 1/2 of the oyster sauce. Oh, subbed coconut amino for soy sauce. I will say that getting this on the ‘table’ in 30 minutes is a bit of a stretch. Takes much more time for prepping alone. However, this is an absolute keeper! We will definitely be trying your other recipes. Thanks so much!!

Just wanted to let you know that I’m new to your blog, but this past week I made many of your Asian recipes. I serve dinner once a month for a women’s church group, and each month I try to have a theme. I also need to prepare gluten-free and dairy-free options. I made beef and broccoli, chicken satay with peanut sauce, cucumber salad with soy dressing, pineapple salad with peanut coconut dressing, sweet chili sesame chicken, coconut honey lime shrimp, and General Tso’s chicken. It was very easy to sub GF and DF ingredients in the recipes (we have a large Oriental Market near us who had GF sauces of all kinds), and everything tasted so good!! The whole meal was a hit, and my husband and son enjoyed being taste testers! The beef and broccoli and General Tso’s chicken were their favorites, so I know I will be making them again and again. Already planning beef with broccoli for a special meal next weekend. Thank you for the great recipes!! Can’t wait to try more!

Hi Mary, welcome to Carlsbad Cravings! I am AMAZED at how many Asian recipes you made this weekend – that must have been so much work!!! so I am especially happy/relieved the meal was a hit! What a generous person you are to offer your time and talents in such a delicious way 🙂 The Beef and Broccoli and General Tso’s are two of my favs as well – you have great taste! Thanks for taking the time to comment and for making my recipes! I will look forward to hearing what you try next!

YAY for a recipe the fussy husband will eat and actually wants! I’m so happy to hear that Colleen, thank you! I hope you can find more recipes he’ll enjoy here that will hopefully make your life easier!

I’ve been wanting to make this for FOREVER and FINALLY made it tonight (because I was able to remember to marinade the meat)! So so so good! ALL 4 kids ate at least the meat and said it was good and 2 don’t like saucy things. So delicious! I will be making it again and again 🙂 Thank you!

YAY! I’m so glad you were finally able to make this Beef and Broccoli Rebecca Rose as it was one of the first recipes I ever posted :)! But most importantly, I’m so glad your kids liked it so it can be a repeat! Thank you sweet friend!

Welcome to my site Tammy! I am thrilled you loved this Beef and Broccoli and I love your comment that its “better than takeout from from a GOOD Chinese restaurant” – excellent distinction that I failed to make 🙂 haha! I hope you enjoy trying many more of my recipes!

My mouth is watering Jen!!! I love cooking my own asian dishes. I make something similar using sirloin and snap peas. (My son’s favorite). I never use flank because I am afraid it will become tough. But I am sure with your marinade and quick cooking it will be delicious!! Your recipes are always a hit in our family. I always say… It is another one of Jen’s awesome recipes!!

Hi Carla, thank you for your kind words! Your Asian sirloin and snap peas sounds delish! You will be amazed at how tender this flank steak become – seriously melt in your mouth! I hope you try it soon and love it as much as us!

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